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So elegant and so easy this pork tenderloin can be an everyday dinner or an elegant entrée when guests are coming.
In this recipe pork tenderloin is stuffed with garlicky mushrooms and bacon and baked until juicy.
Serve with duchess potatoes or asparagus and a fresh salad for a great meal!
Contents
An Easy Pork Tenderloin Recipe
Roast pork tenderloin is one of my all time favorite meals, it cooks quickly, and is literally fork-tender as long as it isn’t overcooked.
- We love pork tenderloin because it’s lean, cooks really quickly, and is so juicy when cooked right!
- This recipe seems fancy but it’s actually easy to make.
- You can swap out the mushroom filling with a filling of your liking or even leftover stuffing to make a new dish.
- No fussy ingredients or cooking methods here. Simple, savory ingredients, and minimal prep.
Ingredients
Pork tenderloin and pork loin are not the same thing. A tenderloin is usually about 1-1/2 pounds and 2-inches in diameter. A pork loin is a much larger cut of pork, about 4 inches in diameter. They cannot be used interchangeably (if you are looking for pork loin, we use this stuffed pork loin recipe).
Bacon, mushrooms, and breadcrumbs are combined with some savory seasonings make for a delicious filling!
Seasonings are added to the outside of the pork before it bakes, so simple!
How to Make Stuffed Pork Tenderloin
- Prepare the bacon & mushroom filling.
- Slice the pork tenderloin in half lengthwise without cutting it all of the way through (so it can open like a book). Use a meat mallet (or rolling pin) to pound the meat to 1/2-inch thickness.
- Spread the filling over the tenderloin, roll it up jelly-roll style. Seal it up with kitchen string or toothpicks.
- Brown and bake per the recipe below.
PRO TIP: Pork tenderloin is one of the most tender and juicy cuts of pork… as long as it isn’t overcooked! It’s very lean so if it’s cooked too long it can become dry.
Cook just to 145°F (or a couple of degrees before) and remove it from the oven. Remove it from the warm baking pan and let it rest before cutting. Pork can be (and should be) a little bit pink.
Tips for Juicy Tenderloin
- Pork tenderloin can (and should) be a little pink on the inside! Do not overcook the pork!
- Cool the filling before adding to the pork.
- For best results, use a meat thermometer inserted into the thickest part of the meat. The cooked internal temperature should be at least 145°F before removing from the oven.
- Allow the pork to rest for 10 minutes before cutting. This will keep it tender and juicy!
Elegant Pork Entrèes
Did your family love this Stuffed Pork Tenderloin? Be sure to leave a rating and a comment below!
Mushroom Bacon Stuffed Pork Tenderloin
Cooked to perfection, this pork tenderloin is easy to make, tender, and oh-so-juicy!
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Preheat oven to 400°F.
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Cook bacon until crisp, about 8 minutes, and remove from the pan reserving 1 tablespoon of the fat in the pan. Add the mushrooms, garlic, & pepper. Cook until soft. Remove from the heat and stir in the breadcrumbs and parsley. Let cool.
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Cut the pork across (not all the way through) lengthwise so you can open it like a book. Pound the meat with a mallet until it’s about ½” thick.
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Cover the pork with the bacon/mushroom mixture. Starting with a long side, roll up each tenderloin and secure with toothpicks.
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Combine the olive oil and dijon mustard. Rub over the outside of the pork. Sprinkle with salt and pepper.
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Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-hight heat and add the tenderloin. Brown on both sides, about 3 minutes per side.
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Place the skillet in the oven and bake 17-20 minutes or just until pork reaches 145°F. Remove from pan and let rest 10 minutes before slicing.
If you don’t have a meat mallet, use a rolling pin to pound the pork to the right thickness. Before pounding, cover the pork with plastic wrap to keep it from splattering.
Be sure the filling is cooled before adding to the pork.
Pork tenderloin is very lean, be sure you do not overcook it. We recommend a meat thermometer (about $10 on Amazon) to ensure it reaches a safe temperature without overcooking. I usually remove the pork from the oven a few degrees early so it doesn’t overcook.
Calories: 657, Carbohydrates: 4g, Protein: 100g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 307mg, Sodium: 485mg, Potassium: 2041mg, Fiber: 1g, Sugar: 1g, Vitamin A: 100IU, Vitamin C: 3mg, Calcium: 39mg, Iron: 5mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Dinner, Main Course, Pork
Cuisine American
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